Print Options

 
 
 
 Print
Turkey Penne with Lemon Cream Sauce Recipe

Turkey Penne with Lemon Cream Sauce Recipe

You’ll please every picky palate at the table with this colorful pasta dish. Creamy, satisfying and loaded with lively flavors, it’s the perfect way to sneak some fresh veggies into little tummies. —Taste of Home Test Kitchen
TOTAL TIME: Prep/Total Time: 30 min. YIELD:4 servings

Ingredients

  • 2 cups uncooked penne pasta
  • 1/2 pound turkey breast cutlets, cut into 3/4-inch pieces
  • 3 tablespoons butter, divided
  • 2 cups fresh broccoli florets
  • 3 small carrots, thinly sliced
  • 2 garlic cloves, minced
  • 2 tablespoons all-purpose flour
  • 1-1/2 teaspoons chicken bouillon granules
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon pepper
  • 1/8 teaspoon salt
  • 2-1/2 cups half-and-half cream
  • 1/4 cup lemon juice
  • 2 plum tomatoes, seeded and chopped

Directions

  • 1. Cook pasta according to package directions. Meanwhile, in a large skillet, saute turkey in 1 tablespoon butter until no longer pink. Remove and keep warm.
  • 2. In the same skillet, saute broccoli and carrots in remaining butter until crisp-tender. Add garlic; cook 1 minute longer. Stir in the flour, bouillon granules, thyme, pepper and salt until blended. Combine cream and lemon juice; gradually stir into broccoli mixture. Bring to a boil; cook and stir for 2-3 minutes or until thickened.
  • 3. Drain pasta; add to the skillet. Stir in turkey and tomatoes and heat through. Yield: 4 servings.

Nutritional Facts

1-1/2 cups equals 528 calories, 25 g fat (16 g saturated fat), 136 mg cholesterol, 594 mg sodium, 43 g carbohydrate, 4 g fiber, 28 g protein.

Wine Pairings

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.